Another mixed meat cook!

. The start of another great mixed meat cook! Got 3 pork sausage fatties, 3 andouille sausages, and 3 racks of ribs with apple and cherry wood, and a couple charcoal briquettes. See y'all in a couple hours when the fatties and andouille comes off.

I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

Good eye, draper. Sometimes I play with things like apple juice or sugar water with ribs. I use a number of things in my rub, including white sugar, beau monde, creole seasoning, celery powder, garlic, and like the sweet/sticky/salty/spicy thing, and a little extra moisture enhances the sticky/sweet side of the flavor signature.

Last edited by bigwalleye; 05-23-2017 at 09:07 AM.

I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!